Effects of Oligosaccharides and Soy Soluble Polysaccharide on the Rheological and Textural Properties of Calcium Sulfate-Induced Soy Protein Gels
Effects of Oligosaccharides and Soy Soluble Polysaccharide on the Rheological and Textural Properties of Calcium Sulfate-Induced Soy Protein Gels
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低聚糖和大豆可溶性多糖对硫酸钙诱导的大豆蛋白凝胶流变学和质构特性的影响
DOI：
10.1007/s11947-016-1826-7
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发表时间：
2017-03-01
影响因子：
5.6
通讯作者：
Chen, Jie
中科院分区：
文献类型：
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作者：
Zhao, Haibo;Wang, Yaosong;Chen, Jie
研究了硫酸钙（CaSO 4）诱导的大豆蛋白低聚糖（蔗糖、棉子糖和水苏糖）和大豆可溶性多糖凝胶的流变学和质构特性。结果表明，添加1、3、5%（w/v）的低聚糖和0.3、0.5%（w/v）的大豆多糖可显著提高凝胶的硬度和持水性（P< 0.05）。温度循环后的储能模量、频率扫描、蠕变恢复测试和大变形性能表明，上述共溶质的增溶增强了凝胶的刚性（弹性性能）。共聚焦扫描激光显微镜（CLSM）分析表明，共溶质也改善了凝胶的微观结构，其中含有水苏糖的凝胶表现出最大的致密性。凝胶在不同缓冲液中的溶解度验证了蛋白质-蛋白质相互作用通过掺入共溶质而增强的推测，因此解释了凝胶性质的改善。本研究的结果将潜在地促进对健康有促进作用的棉子糖、水苏糖或大豆多糖的使用，并促进具有更坚实质地和更高营养价值的新型大豆蛋白基凝胶产品的开发。
This study investigated the rheological and textural properties of calcium sulfate (CaSO4)-induced gels formed by soy protein containing oligosaccharides (sucrose, raffinose, and stachyose) and soy soluble polysaccharide. The results showed that the hardness and water holding capacity of the gels were significantly strengthened (P< 0.05) by the incorporation of oligosaccharides at the 1, 3, and 5% (w/v) levels and soy polysaccharide at the 0.3 and 0.5% (w/v) levels. The storage modulus after the temperature cycle, frequency sweep, creep recovery tests, and large deformation properties demonstrated that the affixion of above cosolutes enhanced the rigidity (elastic properties) of gels. Confocal scanning laser microscopy (CLSM) analysis indicated that the cosolutes also improved the microstructures of the gels and herein the gels containing stachyose exhibited the greatest compactness. The gel solubility in different buffers verified the speculation that the protein-protein interactions were enhanced by the incorporation of cosolutes and hence accounted for the improvement of the gel properties. The results of this study would potentially promote the use of health-promoting raffinose, stachyose, or soy polysaccharide and facilitate the development of novel soy protein-based gel products with firmer texture and higher nutritional value.